Thai Curry Stew with Chicken and Zucchini

Featured in the Honolulu Star-Advertiser on January 16, 2013.



Thai Curry Stew with Chicken and Zucchini

  • 1 1/2 pounds boneless skinless chicken thighs cut into ½ inch pieces
  • Salt to taste
  • 2 tablespoons vegetable oil
  • 1 cup yellow onion, minced
  • 3 cloves garlic, peeled and diced
  • 1 tablespoon grated ginger
  • 1 cup pieces red bell pepper, seeded and cut 1-inch strips
  • 1 cup zucchini, cut into ½ inch pieces
  • 1 to 2 teaspoons Thai red curry paste, or to taste
  • 2 (14-ounce) cans unsweetened coconut milk
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/2 cup canned water chestnuts, drained
  • 8 ears canned baby corn, drained
  • 1/8 cup fresh lemon juice
  • 1/4 cup fresh cilantro, minced


  1. Pat the chicken dry and season with salt.
  2. In a casserole set over moderately medium-high heat, warm the oil until it is hot, add the chicken and cook it, turning, until no longer pink.
  3. Transfer chicken to a plate.
  4. Add the onion to the casserole and cook it, stirring occasionally, for 3 minutes.
  5. Add the garlic and ginger and cook, stirring, 1 minute.
  6. Add the bell pepper, zucchini, and salt to taste, and cook the mixture, stirring occasionally, for 5 minutes more.
  7. Return the chicken to the pan, add the curry paste and cook the mixture, turning and stirring, 1 minute.
  8. Add the coconut milk, cumin, and bay leaf.
  9. Bring mixture to a boil, and simmer, stirring occasionally, for 20 minutes.
  10. Add the water chestnuts, corn, and more salt to taste, and simmer the mixture, stirring occasionally, for 10 minutes, or until chicken is cooked through.
  11. Discard bay leaf.
  12. Before serving, stir in the lemon juice and cilantro.

Makes 6 servings.

Approximate Nutrient Analysis per serving(not including salt to taste):
480 calories, 38 g fat, 27 g saturated fat, 110 mg cholesterol, 150 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g sugar, 26 g protein


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